LIBRARY OF CONGRESS, 



Chap. J Copyright No..__ 



UNITED STATES OF AMERICA. 



Favop^i te Fo O 2> 
of Fa m o \7~r Folk 

*€Oith directions for the preparation thereof given for the 
most part by the JF A M O V.V* F^O L K themselves to the 
Ladies of the Guild of St. James* "Parish Church *A *A 




Trinted by J OHM V. MO*RTOJ* COMVAJSfy. on 

Main Street, in Louisville, Kentucky, ^/I. 2>., M C M 



1 



Library of Congress 

1 wo Copies Received 
DEC 6 1900 

Copyright entry 

S£'*QND COPY 

L)e'ivtfr*J to 

OROfcH DIVISION 

DEC iftignn . 



Copyrighted 1900 by the Guild of St. James' Parish 
Pewee Valley, Kentucky. All rights reserved 




" To-night thou s halt have cramps" 

T empest, Act I, Sc. II. 

. . /'such stuff 
As dreams are made on" 



Ibid, Act IV, Sc. I. 



INDEX 



PAGE 



Introductory, 13 

Preface, 17 

Rt. Rev. Thomas Underwood Dudley. 

Plain Boiled Neck of Mutton, 21 

The Archbishop of Canterbury. 

King's Cup, 22 

Owen Wister. 

Pain Francais et Lait, aux Pommes Cuites, 26 

Charles Dudley Warner. 

Sweet Potato Pone — Fried Chicken, 27 

Donald G. Mitchell. 

Italian Salad, 28 

Octave Thanet. 

Coffee and Tea, 30 

Richard Watson Gilder. 

Chili Con Carne, 31 

Major General H. W. Lawton. 

Silver Pudding, 32 

Viola Allen. 

Eggs a la Virginia, 33 

Charles Dana Gibson. 

7 



In d e x 



PAGE 

Clam Soup, 35 

Edward Everett Hale. 

Mincemeat, 36 

Mary Hartwell Catherwood. 

Caramel Custard, 37 

Margaret Deland. 

Stuffed Cabbage, 39 

Jacob A. Rus. 

Bishop Williams' Johnny Cake, 40 

Rt. Rev, John Williams. 

1 'Asking no questions," 43 

Thomas Nelson Page. 

Oatmeal Gruel, 44 

Rt. Rev. Thomas M. Clark. 

Cold Pink, 45 

Mary Mapes Dodge. 

Cold Pink, 47 

Frank R. Stockton. 

Bishop Whittle's Jowl and Greens, 48 

Rt. Rev. Francis M. Whittle. 

Pomme de Terre au Smash — Chili con Carne, .... 49 
Harriet Prescott Spofford. 

Stewed Crabs — Cream Sauce, 51 

Julia Marlowe. 

8 



In d e x 



PAGE 

"The world is full of compensations," 52 

John Brisben Walker. 

Creole Jambolaya — Oyster and Chicken Jambolaya, . 53 
Grace King. 

Savory, 54 

Rebecca Harding Davis. 

"A difference in preparing a rabbit and a hare," . . 55 
James Lane Allen. 

Charlotte Russe, , 56 

Rt. Rev. Daniel S. Tuttle. 

Orange Marmalade, 57 

Olive Thorne Miller. 

Cream of Mushroom Soup — Nougatines, 58 

Sophie Swett. 

Beef a la Putnam — Eggs in Ambush, 60 

Mrs. Lyman Abbott. 

Charlotte Russe, 62 

Laura Clay. 

Entire Wheat Gems, . 63 

Frances E. Willard. 

Thin Corn Bread, 64 

Rt. Rev. H. C. Potter. 

Pain de Fraises, 65 

The Countess of Aberdeen. 

9 



In d e x 



PAGE 



Yorkshire Tea Cakes, 67 

Frances Hodgson Burnett. 

Tripe and Oysters — Boston Baked Pork and Beans, . 68 
"Aunt Louisa" Eldridge. 

Spoon Bread, 70 

Rt. Rev. Hugh Miller Thompson. 

Fricasseed Sole, 71 

Agnes Repplier. 

African Chicken Cakes, 72 

Bishop C. C. Penick. 

Quire-of-Paper Pancakes, 73 

Mildred Lee. 

A New Sensation, 74 

F. Hopkinson Smith. 

Delicate Caramel Cream, 75 

Mrs. A. D. T. Whitney. 

Orange Short Cake, 76 

Rt. Rev. Wm. C. Gray. 

Cafe Mousse, 77 

Mrs. Donald McLean. 

Sofkee, 78 

Nancy Osceola. 

Improved Indian Pudding — Luncheon or Supper Dish, 79 
Mrs. James T. Fields. 

10 



In d e x 



PAGE 

A Campfire Menu, 81 

Rt. Rev. H. B. Whipple. 

Charleston Light Dragoon Punch, 82 

Sarah Barnwell Elliott. 

Bacon and Oysters, 83 

Mary E. Wilkins. 

Toasted Marshmallows, 84 

Laurence Hutton. 

Chicken Timbale, 85 

Mrs. Potter Palmer. 

An Unfailing Recipe in Cookery, 86 

Susan B. Anthony. 



11 



INTRODUCTORY. 




HE spirits of The Guild were low. So were its 
funds. Green Teas and Variegated Cake Sales had 
palled on the village public. 



Also the husbands of The Guild had declined to longer 
pay for the privilege of eating the provender of their own 
pantries, set forth in the name of The Guild. 

Therefore The Guild counted its pennies and sighed. 
The slates were dropping from the roof of St. James' as fast 
as the nuts from the hickories in the wood next the 
churchyard. 

The Guild was not to blame that it and its little stone 
church were growing old and poor together. And as one 
grows old, to have no rector for lack of money, is sad. 

Then the Scheming Member of The Guild suggested a 
plan. She was a recent comer, and she was younger. If 
the Scheming Member had been a man, she would have 
been a promoter. 

At her proposal The Guild hesitated. They were not 
progressive spirits, the members of this Guild. They lived 
a simple, quiet, village life. And the Scheming Member had 
a way which made them wonder, after things were over, if 
there had been an undignified acceleration of pace in some 
of the movements she led them into. 

13 



In t r o du ctory 



But the furnace pipes had rusted, and the crimson mantle 
of the Virginia creeper clambering the gray stones could not 
conceal that the walls of St. James' needed repointing. 

Therefore the Scheming Member prevailed, and, urged 
by her driving energy, The Guild labored faithfully during 
the winter of '97-'98. Letters something after this fashion 
were sent out : 

<< To the half-dozen country women who write this, and who may 
not hope to ever know the pleasure of exercising the privileges which 
come with fame, it seems a wonderful and a gracious thing to be able 
to give, by the weight one's name carries, what can be of such value 
to others. 

" The gift we ask of you is this : We want a recipe, some favorite 
with you, of any thing, whether edible or drinkable, with the accorded 
privilege of using your name with the same. 

' « Our need for it is this : In lieu of the ability to give largely 
themselves, a few women, members of The Guild of St. James' 
Parish, Pewee Valley, Ky., are trying to bring energy to the rescue 
of their Church, which can afford no rector because of the poorness 
of its country congregation. 

"It is the hope of these ladies constituting The Guild to make 
sufficient money to build a rectory. A home for a minister secured, 
the revenues of the Church would be sufficient to support a clergy- 
man. 

< < The purpose of The Guild, therefore, is to compile a cookery 
book, a book of favorite dishes of various prominent people, men 

14 



In tro du ctory 



and women famous in their several ways ; and in asking for recipes 
from such they beg the right to use the name of the person giving it 
with the recipe. 

<< If the mouse in its obscurity ever does aught in its small way, 
by appreciation and admiration and humble applause for those 
greater, will not the lion, generous in proportion to his biggerness, 
make these few timid country mice happy, as well as awed, by the 
magnanimity and promptness of a reply ? 

" And it is so little of a roar they ask for, yet so much to them 
— the recipe for that dish most toothsome to the royal palate, with 
the weight the royal name attached to it will give." 

Something after this fashion The Guild penned its 
requests. But it took postage, and The Guild lacked the 
faith of its new member. So, having written and sent a 
few tentative letters, it waited. 

And in its leisure its members took walks to the post- 
office.. But if by chance the members met, there was no 
mention of any special motive actuating this sudden interest 
in the hours for arriving mail. 

It came. The first answer. She had complied. She 
had also returned the postage sent for her reply. She was, 
she is, Mrs. Harriet Prescott Spofford. 

The Guild called a meeting in haste. One member wept. 
The Guild saw success, prosperity, ahead. The door opened. 
The post-mistress had sent two newly-arrived missives. 

15 



In tr o du cto ry 



The first was from one of the heads of a well- 
known organization for young girls. She stated that she 
"knew nothing about cooking." She "had no recipe." 
She enclosed a small tract. Its title was "Gifts" And 
this is true. 

The other was a letter in compliance. It was from 
Mr. Edward Everett Hale. This was the forerunner of 
others. 

The Guild grew to rejoice in a sense of humor. With 
scarcely an exception the letters in compliance abounded 
with it. So charming are many of the replies accompany- 
ing the recipes, The Guild all want them, for heirlooms. 

The Guild hopes its public has a sense of humor. If so, 
its book will have its day, and St. James' its rectory, and 
perchance its repointing. The Guild is sanguine. It has 
day-dreams of a future 



16 



PREFACE. 



FRHAPS the primal factor in the making of a man, 
Be he poet, preacher, anchorite, or dude, 
v/ill be found by careful study of the race since 
it began 

To have been, not looks nor manners, but his food. 



In prehistoric ages, when his meat was eaten raw, 
Ere the reign of kitchen queens had yet begun, 

A man was but an animal, who knew nor love nor law, 
A savage, silent, naked, all undone. 



But when that ancient blacksmith, ycleped Tubal Cain, 
First hammered out the blessing, bringing Pan, 

A thing to stand the fire and the gravy to contain, 
On his upward path did start historic man. 



17 



Preface 



From that day till the Present, when he stands upon the 
height 

Of civilized supremacy, and as master with outlook 
On the secrets yet to penetrate, the evils yet to fight, 
His guide, his friend, his counsellor has always 
been a cook. 



Just to make a little plain what your humble poet means, 
He ventures some examples to adduce : 

Without doubt the constant eating of the bacon and 
the greens 
Did all Virginia's Presidents produce. 



And the world had lacked the wisdom of an Emerson 
and Holmes, 

The culture toward which all New England leans ; 
The Adamses and Winthrops, all of Motley's brilliant 
tomes, 

Had man never learned to Boston-bake his beans. 



18 



Preface 



But cooks have oft been ignorant — charlatans expert, 

And enemies have stormed the kitchen shrine; 
Quick yeasts and baking-powders, to man's everlasting 
hurt, 

Have claimed and gained a power almost divine. 



But friends have come to rescue us, and may their 
tribe increase ! 

By teaching cooks to truly worship Pan ; 
To deliver poor humanity from surging floods of grease, 

And on labor-saving dodges put a ban. 



To engage in this good warfare, this volume now 
appears, 

Read and use the ammunition that it brings, 
The dishes tried and proven by the fruitage of the 
years, 

Which have made the men among us who are Kings. 



19 



Preface 



Would you have a story-teller like to Thomas Nelson 
Page ? 

Is a Dudley Warner humorist your aim ? 
Read and learn the special food to produce the special 
sage, 

The provender that makes the men of fame. 



Bishops, actors, editors, the great of every kind, 

You here will find the recipe for making ; 
Just what you wish to fashion you must first make up 
your mind, 

Then set your cook the fatal dish to baking. 
Thomas Underwood Dudley, 

Bishop of Kentucky. 



20 



Favorite Food of Famous Folk 



The Archbishop of Canterbury, 



M 



Y favorite dish is ' ' Plain Boiled Neck of Mutton" 
without any sauce. 

Yours faithfully, 

F. Cantuar. 



Lambeth Palace, S. E. 



yavorite food of famous folk 



King's Cup. 

SING a song o* foaming, 
\ A beaker full of joy, 

Four and twenty dry throats 

Slaking annoy. 
When the beaker's empty, 

The throats begin to sing: 
This is sure a proper drink 
To irrigate a king. 



Fling to the gale your stingy count of price : 

What joy feels he who feels his pennies first ? 
For this one night be Squander ! your device, 

Reckon alone your unanointed thirst, 
So sweetly, softly, reverently nursed ; 

Then, liberal, select a block of ice, 
And set it gleaming in some ample tankard, 

A beacon to the bowl where hope is anchored. 



22 



^favorite food of Jamous J oik 



ii 

What is the best champagne? So many seem 

To ripple through my vine -clad memory, 
I hesitate to name the very cream : 

Were I to whisper you of Pommery, 
I might inflame the Widow's jealousy — 

Oh, Veuve Cliquot, my adolescent dream ! 
And then, beside, no matter how I prize them, 

It is not in my plan to advertise them. 



Ill 

Then just take some champagne, no matter what, 

So it be dry, and also be a quart ; 
Brut wines are good ; if brut wines you have not, 

Rip the wire prison of the driest sort 
You have, and, as it rises in its sport, 

Leaping to freedom, glowing, bubbling hot 
With youth let loose, do you keep cool and steady, 

Holding one bottle of club -soda ready. 



23 



Javoriie yood of Jamous yolk 



IV 

Pour quickly now the effervescent twain 

Together in one rioting cascade ; 
Over the frozen beacon let them rain 

And mingle in the pool themselves have made ; 
And while the foamy tempest unallayed 

Froths to the brim, and sinks, and froths again, 
Stir in the amber flood's rebellious ichor 

Some orange curacoa — that ruby liquor. 



You ask, How much red curacoa? Well, there 

I leave it just a little to your taste ; 
One cordial glass (the French call that p'tit verre), 

At very utmost ; and my palate chaste 
Prefers a trifle less ; for flavor traced 

Too plain in any drink I do not care : 
I like a blend, I like dim soft disguises, 

I like allurements, twilights, dreams, surprises. 



24 



Javorite jfood of Jamous yolk 



VI 

That 's all, save this word only : leave my brew 

As I have told it ; many men have joyed 
In shoddy substitutes, but do not you ! 

Don't try cheap soda, cheap champagne avoid, 
Deserting ivory for celluloid, 

Which seems our Nation's prime delight to do ; 
My curse on mediocre sham expedients, 

My curse on him who shirks the right ingredients. 



Sing a song o foaming, 

A beaker full of joy ; 
Every thirsty bird is 

Chirping like a boy. 
When the beaker's empty 

The boys begin to sing: 
Whoop her up^ and set her up, 

Pm feeling like a King! 

Owen Wister. 



25 



jfavorite food of Jamous jfoik 



Charles Dudley Warner. 

YOU have not come to a very good person for help 
in your scheme, for if I have any favorite dishes 
I do not know the recipe for them. Now, there 
is " Lobster a la Newburg," but I could not make it. 

As to drinkables, I should not have the impudence to 
send a recipe for any thing of that kind to Kentucky. 
What I really like — if this preference does not put me 
out of your good opinion — is bread and milk. Therefore 
I venture to send you the enclosed recipe. 

Yours sincerely, 

Chas. Dudley Warner. 



Pain Francais et Lait, aux Pommes Cuites* 

Put into a large bowl a pint of best milk, to which 
add half a pint of cream. Crumb in French bread ; 
add, in the season, baked sweet apples cut to suit the 
mouth of the compiler ; stir slowly with a silver spoon. 



26 



favorite food of famous folk 



Donald G. Mitchell. 

THE memory of Southern dishes has been very savory 
to me these many a year. But as for the mixing 
and the cooking, were it only of Potato Pone or 
Fried Chicken, I could tell you nothing. Pray, then, hold 
an old man excused whose memory is failing, and who was 
never apt with a saucepan. Yours very truly, 

Don'd G. Mitchell. 

Sweet Potato Pone. 

Boil soft two large sweet potatoes, mash them while 
hot, with a small piece of butter ; work in finely sifted 
cornmeal until tolerably stiff, and then work in enough 
water to make a soft dough. Let it rise three hours, 
or longer, if you choose, and then bake in a spider, or, for 
a stove, in a tin pan. 

SUPPLIED. 

Fried Chicken. 

Clean and cut up young chickens and lay them in salt 
and water for an hour. Drain, then dredge flour over them 
and fry brown in boiling lard. 

SUPPLIED. 

27 



javorite jfood of J anions folk 



Octave Thanet. 

I SHALL be glad if I can help you. I enclose a true 
and tried recipe. 
Very sincerely yours, 

Alice French. 

Italian SalacL 

Take boiled potatoes, cold. I do not mention the 
number — that depends on how many you have left over 
in the ice chest ; the beauty of this dish is that it is so 
adaptable, like a woman of tact. 

Cut these potatoes into dice, shape of dice, size of 
dice. 

If you have any beets, cold boiled beets, cut them into 
dice also. The ideal proportion is about one of beets to 
three of potatoes ; but the heart need not be bowed 
down if it is necessary, because the potatoes are scant, 
to increase in the ratio of one to two, or to let the beet 
proportion drop, when beets are few, to one to four. As 
I have said before, this is an adaptable salad. 

In a similar spirit of hospitality the salad welcomes 
any few cold (and small) carrots, quantity not to exceed 

28 



Javorite jfood of Jamous folk 



one to four, but otherwise depending purely on how 
many carrots one may conveniently command. Add 
celery — if you have it handy — one to four, cutting the 
celery into small pieces to correspond with the vegetable 
dice. 

Add also cold peas, green or canned (green is used in 
the usual misleading sense for fresh garden peas, although 
any thing greener than the French pea out of the im- 
ported can is hard to fancy), in the proportion of about 
one to three. But if you have not one to three, try a 
more acceptable proportion ; as I said before, this, etc. 

Mix through these, onion chopped very fine. Mix to 
taste. 

Add finally nuts (almost any kind of nuts) shelled and 
cut into small pieces — about as large as the dice — salt, 
pepper, and mix together with a mortar of mayonnaise 
dressing made very stiff. 

Some people add to this tiny dice of cold boiled 
tongue or other meat. Cold pork tenderloin cuts a much 
finer figure than one would suppose in this company. 

It is a salad of infinite variety, and really requires 
only potato, one other vegetable, mayonnaise, and — 
sense, to be always acceptable. 



29 



yavorite yood of famous yolk 



Richard Watson Gilder* 

BY the way, I do know how to make coffee and tea ; 
but, after all, there is but one way to make them, 
and that is the right way, and everybody, of 
course, knows that. 

R. W. Gilder. 




30 



jfavorite food of Jamous yolk 



General Lawton. 

CHILI CON CARNE— Beefsteak (round), one table- 
spoonful hot dripping, four tablespoonfuls rice, 
one cup boiling water, four pods sweet Mexican 
red peppers (Chili Colorado Dulce), one-half pint boiling 
water, salt, onions, flour. Cut steak into small pieces, 
put into a frying-pan with hot dripping, hot water, and rice. 
Cover closely and cook slowly until tender. Remove seeds 
and part of veins from pepper. Cover with one-half pint 
boiling water and let stand until cool, then squeeze them 
in the hand until the water is thick and red; if not thick 
enough, add a little flour. Season with salt and a little 
onion, if desired. Pour sauce on meat and serve very hot. 

H. W. Lawton, 

Major General U. S. A. 



1 — v * 










| COOK f rn f S \ 



31 



Javoriie food of famous folk 



Viola Allen. 

IN answer to your request for my recipe of a favorite 
dish to add to this unique Cook Book, I send, with 
pleasure, directions for making the most delicious 
dessert I know. - Faithfully yours, 

Viola Allen. 



Silver Pudding. 

Put one even teaspoonful of cream of tartar into a bowl 
and break into it the whites of five eggs. Beat to a 
stiff froth and add one cupful of powdered sugar, then beat 
again thoroughly. 

Have ready, stewed until tender, twelve prunes ; cut 
them fine, and stir well into the pudding mixture. Set the 
dish in which it is to be baked in a dish of hot water, bake 
twenty-two minutes in a hot oven. When cold, turn out. 
Cover with whipped cream and serve. 



32 



favorite food of famous folk 



Charles Dana Gibson. 

EGGS A LA VIRGINIA— Take the yolks and whites 
of six eggs, beating separately. Melt a lump of 
butter in the chafing dish. Mix the whites and 
yolks, beating them together, seasoning to taste. Have 
ready some small pieces of sweetbread, and stir all together 
in the chafing dish until cooked. Serve on toast. 

C. D. Gibson. 




33 



jfavorite yood of Jamotis yolk 



Edward Everett Hale* 

THE conclave of my "women folk" have decided, as 
I knew they would, that papa's favorite dish of all 
is Clam Soup. And in truth, when I come home 
late at night, after a hard afternoon and evening, I am 
most glad to find a bowl of hot clam soup awaiting me. 
But why send a recipe of Clam Soup to Kentucky, where 
no one ever saw a clam, or, perhaps, ever heard of one ? 
All I can say is, that in boyhood I was made to learn in 
the geography that Mussel Shoals in the Tennessee River 
were so called "from the soft-shelled turtles and fresh- 
water clams found there." 

I did not understand then the reasoning of the state- 
ment, but, hoping that 27,891 copies of your cook book 
will go into Tennessee, several hundred thousand go to 
the Gulf, and as many more to the shores of the Atlantic, 
I am, Yours truly, 

Edw. E. Hale. 



34 



yavorite Jood of yamotts yolk 



Clam Soup* 

FIFTY clams, one quart of milk, one pint of water, 
two tablespoonfuls of butter. If you can not buy 
the clams already opened, put them in a large 
pan or tray, and pour boiling water on them. This will 
open the shells. Take them out as fast as they unclose, 
that you may save all the liquor they contain. Cut off 
the necks and boil for an hour in a little water. Strain, 
lay aside the clams. Put the liquor over the fire again with 
a dozen whole peppers, a few bits of cayenne, half-dozen 
blades of mace, and salt to taste. Let it boil for ten 
minutes, strain out the spices, then put in the clams and 
boil half an hour, keeping it closely covered. At the end 
of the half hour add the milk which has been heated in 
the double boiler. Boil up again, taking care the soup 
does not burn, and put in a tablespoonful of flour stirred 
into a paste with a little cold milk and a tablespoonful 
of butter. 



35 



Javorite yood of famous yolk 



Mary Hartwell Catherwood. 

I AM very glad indeed to send the inclosed recipe for 
mince pie, which has long been a family favorite, and 
owes its peculiar excellence to the various cunning 
seasonings I added as my own invention. 
Your sincere friend, 

Mary Hartwell Catherwood. 

Mincemeat. 

Four pounds of lean round of beef, ground fine ; nine 
pounds of apples, ground fine ; one and a half pounds of 
suet ; three pounds of raisins ; two pounds of currants ; 
half pound of citron, sliced fine ; five pounds of sugar ; 
three teaspoonfuls of ground cloves ; ten teaspoonfuls of 
ground cinnamon ; five teaspoonfuls of ground mace ; one 
teaspoonful of ground black pepper ; four tablespoonfuls 
of salt ; one quart of New Orleans molasses ; one quart 
of cider, one quart of sherry or brandy. Mix all, and add 
the grated rind and juice of one lemon and the grated 
rind and juice of one orange, one teaspoonful of vanilla 
extract, one teaspoonful of rose extract. 



36 



yavorite jfood of y anions yolk 



Margaret Deland. 

IT GIVES me a great deal of pleasure to contribute a 
recipe for a favorite dish, and with heartiest wishes I 
am, Sincerely, 

Margaret Deland. 

Caramel Custard. 

Put one pint of brown sugar (the browner the better) 
over a hot fire and melt to a liquid by adding about a table- 
spoonful of hot water. 

When the sugar has thoroughly melted, and has begun 
to bubble, stir it very slowly into three pints of boiling 
milk. Add seven well-beaten eggs. Mix well. 

Pour into custard cups, which are to be placed in a pan 
one quarter full of hot water, and bake in a moderate oven. 
These custards are best when not baked too stiffly. 




37 



Javorite Jood of Jamous Jolk 



Jacob A* RHs, 

I SEND you the recipe of the dish my wife prepares for 
me, when I have been grumpy a day or two, to put me 
in good humor with the world, and it always does ; but 
perhaps it will not work so well with Kentucky stomachs, 
for it is a Danish dish, and I am Danish, too. 

The risk is your own. You asked me for what I liked 
best, and this is the one. I was going to add that Danish 
cabbage is famous enough to be exported even to these 
shores, but on second thought I will let that pass. It can 
not be that Kentucky, that grows every thing else, including 
its housewives, to such perfection, does not also grow 
cabbage as good as they have it in my old home. I shall 
find out some day for myself, and I know I shall not be 
disappointed. This is the recipe as well as I can gather 
it from Mrs. Riis and set it down. 

Your very obedient servant, 

Jacob A. Riis. 




38 



favorite food of famous folk 



Stuffed Cabbage* 

TAKE a large head of cabbage (vegetable, mind), cut 
off the flat underside with dispatch (as Tammany 
Hall once cut off the heads of the reform office- 
holders), but so as to preserve it in condition to put back — 
which Tammany does not. Scoop out the inside of the 
head, leaving a shell two inches thick. Then make stuffing 
as follows : Two pounds of lean chopped beef, two eggs, 
two tablespoonfuls of flour, one tablespoonful of salt ; nut- 
meg, ginger, and mace to flavor according to taste. 

Pour on milk slowly and stir till you have a rather thick 
batter, and fill the cabbage up with it. Put back the lid 
you cut off. Swathe the whole thing in the good big leaves 
to make it tight, tie a string around it, and wrap it in cheese 
cloth. Then put it in — I think she said salted boiling water — 
or perhaps it was boiling salt water. No, I guess it was the 
other thing. Anyhow, you are too far from salt water to 
get it. Boil it gently two hours (the way they used to boil 
sinners in oil for the good of their souls in olden times), and 
when it is done, take it out and eat it. Serve with melted 
butter and plain boiled Kentucky potatoes, and you have a 
dish fit for a king. Say a short and sufficient grace — the 
shortest is sufficient when you are going to eat stuffed cab- 
bage. 



favorite food of famous folk 



Bishop Williams' Johnny Cake. 



FORGETFUL old Bishop, 



All broken to pieces, 
Has been slow to dish up, 

For his Southern nieces, 
His receipt for "Corn Pone," 

The best ever known. 



So he hastes to repair his sin of omission, 

And hopes that, in view of his shattered condition, 

His suit for forgiveness he humbly may urge, 

So here's the receipt, and it comes from Lake George. 



Take a cup of cornmeal, 

(And the meal should be yellow), 
Add a cup of wheat flour, 

For to make the corn mellow. 




Javorite yood of Jamous Jolk 



Of sugar a cup, white or brown, at your pleasure, 

The color is nothing — the point is the measure ; 

And now comes a troublesome thing to indite, 

For the rhyme and the reason they trouble me quite, 

For after the sugar, the flour, and the meal, 

Comes a cup of sour cream, but, unless you should steal 

From your neighbor, I fear you will never be able 

This item to put upon your cook's table, 

For "sure and indeed" in all towns I remember, 

Sour cream is as scarce as June-bugs in December. 

So here an alternative nicely contrived, 

Is suggested your mind to relieve, 

Showing how you, without stealing at all, 

The ground that seemed lost may retrieve. 

Instead of sour cream take one cup of milk — 

(' 4 Sweet milk!" What a sweet phrase to utter!) 

And, to make it cream-like, put into the cup 

Just three teaspoonfuls of butter. 

Cream of tartar, one teaspoonful, — rules dietetic, 

How near I wrote it down tartar emetic ! 



41 



favorite food of famous folk 



But no, cream of tartar it is without doubt, 

And so the alternative makes itself out. 

Of soda the half of a teaspoonful add, 

Or else your poor cake will go to the bad ; 

Two eggs must be broken without being beat, 

Then of salt a teaspoonful your work will complete ; 

Twenty minutes of baking are needed to bring 

To the point of perfection this "awful good thing." 

To eat at the best this remarkable cake, 

You should fish all day long in the royal named lake, 

With the bright water gleaming in glorious light, 

And beauties unnumbered bewildering your sight, 

On mountain and lake, in water and sky, 

And then, when the shadows fall down from on high, 

Seek Sabbath Day Point as the light fades away, 

And end with this feast the angler's long day. 

Then — then you will find, without any question, 

That an appetite honest doth wait on digestion. 

John Williams, 

Bishop of Connecticut. 



42 



yavorite food of Jamous jfolk 



Thomas Nelson Page* 

IF I had a favorite recipe, I would with pleasure impart 
it ; but I have none. I follow St. Paul's advice and 
eat what is set before me, asking no questions. I 
may say that I believe I get better results in this way than 
if I were to interfere. 

Yours very sincerely, 

Thos. Nelson Page. 




43 



favorite yoocl of famous folk 



Bishop of Rhode Island* 

I AM too old and too feeble and too indifferent to 
earthly things to have any favorite dish, and if I 
were to choose from the different dishes presented 
to me, Oatmeal Gruel would be my favorite, which you 
know requires no special recipe. 

Thomas M. Clark. 
Oatmeal Gruel* 

Put one quart of water in a saucepan. Let it come 
to a boil, then add slowly four tablespoonfuls of oatmeal. 
Cover and let simmer for two hours. At the end of that 
time add a teaspoonful of some first-class beef extract 
and one-half teaspoonful of salt. Strain or not, as may 
be preferred. 




44 



Javorite Jood of Jamous folk 



Mary Mapes Dodge* 

HERE is something good to eat, devised by a man 
whose capital stories in plain ink are enjoyed 
with keen relish wherever the English language 
is spoken. His stories were and are made from his 
imagination, and so was this recipe. But both have 
been tried and found most excellent and appetizing. 

Mary Mapes Dodge. 

Cold Pink. 

Take only the white meat of well-boiled tender chick- 
ens. Cut it into small square pieces ; sprinkle these very 
lightly with salt. Then place them daintily in a plain, deep 
porcelain dish or a jelly mould, taking care that no speck 
or blemish mars their effect. 

Now remove from the stove or range a kettleful of 
cranberries and sugar, which are cooked ready to be 
strained, and pour the hot, crimson juice carefully over 
the bits of chicken in the mcfuld till they are com- 
pletely covered. Then set the mould aside to cool. 
Later, but before the contents begin to "jell," stand it 
in the ice box, and let it alone till you are ready to turn 
out your ' ' Cold Pink. ' ' 

Slice this with a sharp silver knife and eat it with 
good homemade bread and butter, or with muffins, bis- 
cuits, or griddle cakes, as the case may be. 

45 



favorite food of famous folk 



Frank R. Stockton, 

MANY years ago a lady who edited the Household 
Department of a New York journal jestingly 
1 remarked to me that I had contributed to 
every department of the paper except her own. To this 
I answered that she should have no further reason to 
complain of me, and that I would send her something 
suitable for her department. 

Thereupon I invented a dish and sent her the recipe, 
which was accepted, paid for, and published, and from 
which I have had very good reports. It has been used 
in my own family and approved. 

Yours very truly, 

Frank R. Stockton. 



46 



favorite food of famous folk 



Cold Pink. 

TAKE the white meat of a cold turkey, chop very 
fine. Stew about the same quantity of cran- 
berries, sweetened with the proper amount of 
sugar. Strain out the juice and pour, while hot, over 
the chopped turkey, mixing the two together as you pour. 
When sufficient juice has been added to the meat to 
give it a pink color, put the whole into a mould and set 
in the refrigerator. When cold, turn into a flat dish and 
serve in slices. 




47 



favorite food of famous folk 



Bishop Whittle's Jowl and Greens* 

THIS is an old Virginia dish and much used in the 
spring of the year. 
The jowl, which must have been well smoked, 
must be washed clean and boiled for three hours. Put 
in the well-picked-over and washed greens and boil half 
an hour. If boiled too long, the greens will turn yellow. 
The jaw bone should be removed before sending to the 
table ; this is easily done by running a knife around the 
lip and under the tongue. The jowl and salad should 
always be served with fresh poached eggs. 



Francis M. Whittle, 

Bishop of Virginia. 




Javorite Jood of Jamous Jolk 



Harriet Prescott Spofford. 

I AM sure it is a very little thing to obey your request, 
and it gives me pleasure to send the recipe for a 
couple of dishes that often meet with applause at 
my own supper table. 

Cordially yours, 

Harriet Prescott Spofford. 

Pomme de Terre au Smash. 

To six boiled potatoes, cut into half-inch bits, add a 
piece of butter the size of an egg and one finely minced 
onion; pour over this a pint of cream or very rich milk, 
and simmer together in a saucepan till the cream is 
nearly absorbed ; salt and pepper to taste, and before 
dishing up add one good tablespoonful of capers. 

Chili con Carne. 

To six boiled potatoes, cut into bits, add an equal 
quantity of tender bits of cold beef or mutton and one 
finely minced onion. Pour over this a cupful of the 
juice of stewed tomatoes, half a cupful of gravy, and a 
cup of hot water ; add a large pinch of salt, stir into it a 
tablespoonful of ground Iberian Chili pepper ; bring to 
a boil and serve. 

49 



favorite food of famous folk 



Julia Marlowe* 

MISS MARLOWE begs to say that she has cudgeled 
her brain to think of some favorite dish of which 
she knows the recipe, but can not find one, at 
least not one of which she knows all the ingredients. 
She has decided upon naming " Stewed Crabs" as her 
prime favorite, but she can not tell how the particular 
kind she refers to is created. The kind she likes has no 
sherry wine flavoring, nor is it like " Lobster a la Newburg." 
It is merely a dish of crabs (meat of crabs), stewed some- 
how. This is as far as her knowledge of it goes, and she 
trusts that from this inspiration may be composed a 
fascinating dish, as she herself would like to know how to 
prepare it. 




50 



yavorite yood of yamous folk 



Stewed Crabs* 

BONE and pick the claws and bodies of crabs 
steamed twenty minutes. Of the meat there 
should be a pint and a half. Stew this meat of 
crabs fifteen minutes in a very little water. Drain, season 
with pepper and salt. Add a half pint of cream sauce, 
stew for two minutes, add one teaspoonful of chopped 
parsley, and serve. 

Cfeam Sauce* 

Place several slices of onions, one bay leaf, and six 
whole peppers in a saucepan with one ounce of butter on 
a hot stove. Stir in one tablespoonful of flour to thicken, 
then moisten with a scant pint of white broth. Mix well. 
Add a dash of nutmeg, a pinch of salt, and cook for 
twenty-five minutes. Beat the yolk of one egg into half 
a cup of cream. Add to the sauce, being careful not 
to let it boil again. Add the juice of half a lemon. 
Rub through a fine sieve. supplied. 

5i 



favorite food of famous folk 



John Brisben Walker. 

THE poor do not understand how greatly they are 
blessed over the rich in the matter of food. The 
distance from the kitchen of the rich man to the 
table of state, is sufficient to chill and take away from all the 
food served, that delight which is found in the dining- 
room of the poor man — where stove and table are but a 
yard apart, and where an interval of but a second 
elapses between the dish steaming on the fire and the 
portion served on the plate. More than this, the famous 
chef is not content to serve the things which are best as 
nature made them, but is eternally intent upon showing 
his own ingenuity, and upon the altar of his art he im- 
molates the stomach of his patron. The world is full of 
compensations, and the poor have theirs. 

Yours sincerely, 

John Brisben Walker. 




52 



Javorite Jood of Jamous folk 



Grace King* 

CREOLE JAMBOLAYA — One quart of shrimp 
boiled in salted water, peeled and lightly dredged. 
Half pound of ham cut in small pieces. One 
pint of washed rice. 

Put in a deep, porcelain saucepan a large spoonful of - 
lard and place over a brisk fire. When the lard is hot 
add the bits of ham chopped fine, one large onion, 
chopped, black pepper, salt, and a pinch of cayenne. 
When these are well browned put in the shrimp. Stir 
until all is well done, then add the rice. Cover the 
saucepan, let all simmer for a few moments, then add a 
ladle full of boiling water. Keep the pot covered, adding a 
little more water, as the rice absorbs the gravy, until the 
rice is well done. Do not stir with a spoon, but turn the 
rice and shrimp over and over with a fork until, when 
dry and done, each rice grain stands out alone. 

Oyster Jambolaya is made in the same way except, * 
drain, then fry the oysters with the ham, and add their 
liquor to the rice. Add a spoonful of butter before serving. 

Chicken Jambolaya — Cut cold roasted or fried chicken 
in pieces, add to the ham, and proceed as with the others. 
A tablespoonful of Chili pepper should be added. 

53 



favorite food of famous folk 



Rebecca Harding Davis* 

I KNOW too much of Kentucky cooks to hope to send 
a recipe for any American dish which would be new 
to them. But they make a 1 'Savory" in Cornwall 
which I think you would like. I did. Will that do ? 

Yours sincerely, 

R. H. Davis. 



Savory* 

Lay little rounds of crisp toast in a deep dish. On 
these place slices of broiled bacon cut thin as wafers. 
Next add a layer of mushrooms stewed in butter, and 
over all heap spoonfuls of hot scrambled eggs. The dish 
must come in smoking. 



54 



yavorite jfood of Jamous yolk 



James Lam Allen* 

I HAVE been trying for so many years to counteract 
the effects of recipes and cooking, that the request 
to contribute to so dreadful an art, is like asking one 
to increase his own misfortunes. Nevertheless, I am 
deterred, not by any lack of ideas as to what I regard as 
receiptable and cookable, but rather by the fear that I 
should never be able to translate these ideas into reason- 
able directions. 

I have before my mind for a warning the case of a 
French connoisseur, who wished to say in good English 
that there was a difference in preparing a rabbit and a 
hare. What he did say was: "The hare wishes to be 
skinned at once, but the rabbit prefers to wait ! " 

Yours sincerely, 

James Lane Allen. 




55 



Javorite food of Jamous folk 



Bishop of Missouri* 

« 

I TAKE pleasure in enclosing a recipe for my favorite 
dish, of which Mrs. Tuttle says, 1 ' Bishop Tuttle has 
been in the habit, since a boy, of always asking in a 
funny way for 4 Charlotte Russe ' whenever he is asked 
what he would like as a special dish for any extraordinary 
occasion." Faithfully yours, 

Daniel S. Tuttle. 

Charlotte Russe. 

One half package of Cox's gelatine dissolved in half a 
cup of water. Add three fourths of a cup of powdered 
sugar, and one half teaspoon of vanilla. Whip one quart 
of good cream to a stiff froth, add slowly and with constant 
beating the nearly cold gelatine, to which has been added 
two tablespoons of sherry wine. Pour the mixture into 
a mould lined with lady-fingers, or with slices of sponge 
cake, and stand it in a cool place for an hour or more 
before using. 

56 



favorite food of famous folk 



Olive Thorne Miller* 

I FEEL somewhat out of my element posing as a lover 
of eating, learned and critical in recipes. Moreover, 
I have no favorite dish. I like almost every thing, 
and have n't a particle of the epicure about me. How- 
ever, I will send a recipe brought by a friend from a 
Scotch cook in a Scottish hotel, by which marmalade has 
been made in my house for many years. 

Very truly yours, 

Olive Thorne Miller. 

Orange Marmalade* 

Boil seven oranges and five lemons in clear water for 
two or three hours, or till a straw will pass through. Pour 
off the water ; open the fruit and take out the pulp, care- 
fully removing every seed. Cut about one third of the 
rinds into very fine strips (with scissors), and add them 
to the pulp. To two pounds of this mixture add three 
pounds of sugar, and boil, stirring till clear. 

57 



Javorite Jood of yamous yolk 



Sophie Swett, 

I SEND the recipes for my favorite soup and my favor- 
ite sweetmeat, vouching for the deliciousness of both. 
Sincerely yours, 

Sophie Swett. 

Cream of Mushroom Soup. 

Break one-half pound of mushrooms into small pieces, 
and add one pint of cold water ; simmer fifteen minutes ; 
rub through a sieve ; add one pint of hot milk ; melt 
two tablespoonfuls of butter, add two tablespoonfuls of 
flour, and pour upon this the hot liquid ; season with one- 
half teaspoonful of salt and one-half saltspoonful of 
pepper. Strain and serve. A delicate and savory soup. 




5S 



jfavorite yood of famous folk 



Nougatines* 

BLANCH one pound of almonds and cut each 
lengthwise into narrow pieces ; lay them on a 
dish in front of the fire or in the oven (with the 
door open), to get perfectly dry. Melt one-half pound of 
loaf sugar; when the sugar is a light brown put in the 
almonds ; mix well but carefully together, and you will 
have a soft paste which will harden when cold. Make 
some small moulds very hot ; slightly but very thoroughly 
oil them with oil of sweet almonds ; put some of the 
mixture in one of them, and with the handle of a tea- 
spoon previously oiled spread it out as thinly as possible, 
and so as to completely line the mould. Trim the edges, 
and when cold turn out the nougatines. 

Fill half of them with whipped cream and half with 
sweetmeats. 



59 



Javorite food of Jamous folk 



Mrs* Lyman Abbott. 

ONE who has for forty years furnished three 
meals a day, with but very short vacation 
from that service, is not likely to have one 
dish which stands pre-eminent. Probably the newest 
does for a time stand first, and I will append such 
an one, with one which is also a standby. 

Yours cordially, 

A. F. H. Abbott. 

Beef a la Putnam* 

Cut slices of bread from a round loaf, and toast them. 
Broil slightly, beef cut in slices from the tenderloin, 
making as far as possible the slices of beef and bread 
the same size. Pour over this a white sauce, to which 
is added a little lemon juice and a dash of mustard, and 
on each slice put an ornamental bit of pastry in the form 
of an X, or according to fancy. Then place in the oven 
until the pastry is slightly brown, and serve hot. 



60 



yavorite yood of Jamous yolk 



Eggs in Ambush* 

BOIL very fresh eggs hard, throwing them into cold 
water at once from the boiling water. Separate 
the whites from the yolks. Cut slices of bread, 
toast evenly to a light brown, and arrange them in an 
orderly way on the platter. Make a white sauce, to which 
add the chopped whites of the eggs, and pour it over the 
toast. Then grate the yolks over the whole. This dish, if 
properly arranged, is attractive, wholesome, and nutritious, 
three qualities not always conjoined. 




61 



yavorite food of yamous folk 



Laura Clay* 

I HAVE often tried this recipe for Charlotte Russe, 
and find it excellent. 
Very truly yours, 

Laura Clay. 

Charlotte Russe* 

One-half ounce of isinglass (or an equivalent amount 
of gelatine), boiled in a half-pint of water until reduced to 
one-half teacupful barely ; set it away to get lukewarm. 
Whip a pint of rich cream until you have a half-gallon 
bowlful. Save the cream you have left. Beat the yolks 
of two eggs light, and stir in two and two-thirds ounces 
of sugar. Season with what you like. Stir in the remain- 
ing cream, then the melted isinglass. Stir until it begins 
to thicken. Then immediately and quickly stir in the 
whipped cream. This quantity fills two ordinary sized 
blanc mange moulds. 



62 



favorite food of yamous folk 



Frances E. Willard. 

MISS WILLARD asks me to say that she is 
very glad to inclose a recipe. Not for a 
" toothsome dish," but a plain, substantial 
breakfast gem which she thinks has in it elements of 
health and good cheer for those who will partake. 
Miss Willard is a firm believer in the entire wheat flour 
bread and gems, and in characteristic fashion is think- 
ing of the good of others in a recipe. 
Yours sincerely, 

Anna A. Gordon, Private Sec'y- 

Entire Wheat Gems* 

Beat up two eggs, add a good cup of milk, a good 
pinch of salt, a tablespoonful of sugar, and a half spoon- 
ful of butter ; sift in one cup and a half of entire wheat 
flour, one and one half teaspoonfuls of baking powder ; 
stir quickly and put into hot pans. 



63 



yavorite yood of Jamous Jolk 



Bishop of New York City* 

I BEG leave to say "Corn Bread," and here is the 
recipe for it. Very truly yours, 

H. C. Potter. 

Thin Corn Bread* 

One and one-quarter cups Indian meal, one quart 
boiling water, one teaspoonful salt, butter size of half 
an egg. Put the meal, salt, and butter into a bowl and 
pour over the boiling water. Beat the mixture thor- 
oughly, and let it stand for fifteen minutes. Then pour 
into pans not more than one-quarter inch thick. Bake 
in a hot oven. 




64 



favorite food of famous folk 



The Countess of Aberdeen* 

I HAVE much pleasure in sending you a favorite 
recipe which I hope will be useful. 
Yours faithfully, 

Ishbel Aberdeen. 

Pain de Fraises* 

Take a quart of ripe strawberries, freshly gathered. 
Pass the fruit through a fine hair sieve into a basin. 
Have ready melted an ounce of gelatine and two ounces 
of lump sugar. Stir this mixture into the puree of fruit. 
Stir until it is cold, then pour into a mould just rinsed 
out and not dried. Keep in a cool place till required. 
Serve with whipped cream. 




65 



favorite food of famous folk 



Frances Hodgson Burnett* 

I ONCE possessed a recipe, which, alas, has dis- 
appeared. It was the recipe for an English tea- 
cake beloved of my infancy — a delightful, hot, 
split and buttered thing full of currants and caraway 
seeds, and associated in my mind with certain Muffin 
and Crumpet and Sally Lunn tea parties at a cousin's 
house, and always referred to as "Aunt John's tea 
cake." And now the recipe is nowhere to be found. I 
am so sorry. Yours sincerely, 

Frances Hodgson Burnett. 




Javorite food of jfamotis yolk 



Yorkshire Tea Cakes* 




ATERIALS : Seven pund o' fine flahr ; 'awf pund 
o' lard an' a bit o' butter ; a quaart o' milk ; two 
■ tablespooinfuls o' salt ; two caikes o' yeeast an' a 



tablespooinful o' sugar. 

Sift flahr an' sett spunge wi' enuf tepid watter i' wich 
yeeast 'ez bin dissolved. Sprinkle spunge wi' a bit ut flahr 
an' let it rize till t' flahr breaks. Then put t' salt in an' put 
enuf 'oat watter i' t' milk to mak t' milk lewkwaarm. Mix, 
knay'd till it's light. Nah then, melt t' lard an' butter in 
'awf cup o' watter, mix a bit o' flahr in 't and add t' sugar. 
Knay'd as fast as yo' can into t' doaf, wich shud be rayther 
soft. Let it rize an' 'ahr an' a 'awf or two 'ahrs. Roll 
three quaarters ut' doaf into caikes abaht size on a teea- 
plate an' 'awf a' ninch thick. Prick 'em wi' a fork, an' let 
'em rize 'awf an' 'ahr in a waarm plaice. Bake in a mod- 
erate quick uvven till a light brahn. Theaz is t' plain 
caikes. Into t' rest ut doaf wurk in sum well-fettled earns, 
sum sugar, an' sum carryway seeds if yo' loike 'em ; roll aht 
an' bake same as t' other. 

To sarve, split 'em oppen, butter 'em weel, an' cut into 
fower. Wen they 're cowd yo' can waarm 'em ower ; an' 
yo' can split 'em an' toist 'em if yo' loike. 



SUPPLIED. 



6 7 



favorite food of famous folk 



"Aunt Louisa/' 

I GLADLY send you two recipes, my own, for Tripe 
and Oysters, the other for Pork and Beans cooked 
Boston fashion. It has been a custom with me for 
some years past to give a luncheon every Saturdav of 
"Pork and Beans." The fact is well known, and it is 
quite the thing to "go to Aunt Louisa's " on Saturday 
from twelve to two o'clock to partake of the savory 
dish as it is prepared at my house. Really it is very 
toothsome. 

Believe me yours most sincerely. 

Aunt Louisa Eldridge. 

Tr ipe and Oysters* 

Two pounds of tripe ; the honeycomb is best. Well 
boiled. Cut in small slices and stew in water until 
tender. One quart fine large oysters. Pour one half the 
water off tripe, if you have plenty of oyster liquor, and 
add the liquor. Thicken with a little flour mixed well 
with milk. Add plenty of good butter, salt and pepper 
to taste. When well cooked, add the oysters, letting them 
stew a few moments, but not long enough to shrink. 
Serve hot. 

68 



favorite food of famous folk 



Boston Baked Pork and Beans* 

USE a regular bean pot of earthenware. Beans 
are not good cooked in any other utensil. Pick 
and wash one quart of small white beans, and 
soak all night in cold water. In the morning pour off 
the water, and after putting half a small onion in the 
bottom of the bean pot, put in the beans, adding a large 
tablespoonful of New Orleans molasses (not syrup). Take 
one pound of salt pork, not too fat. Score the skin and 
place on the top of the beans. Fill the pot up with hot 
water. Place in a hot oven so they will cook quickly at 
first, then slow down after awhile, and cook until dinner 
time (6 p. m.), or about ten hours. Should they cook too 
dry, add a little hot water occasionally. A two-quart 
bean pot holds one quart of beans. Do not cover pot 
with lid while cooking. Serve mustard or Worcestershire 
sauce with them. 




jfavorite yood of yamous folk 



Bishop of Mississippi, 

MY favorite dish is " spoon bread" and buttermilk. 
The buttermilk can be procured, I suppose, 
from a buttermilk cow, but the " spoon bread" 
was a puzzle. After many questionings with many female 
people, a lady, well known for an attractive and admirable 
table, has supplied the missing link with the enclosed 
recipe. 

Hugh Miller Thompson. 

Spoon Bread* 

One pint of coarse meal, two eggs, lump of butter size 
of a walnut, salt to taste. Put salt into meal and sift. 
Scald thoroughly with boiling water. Break in the eggs 
and beat well. Melt the butter and mix in. Pour into a 
buttered pan and bake in a quick oven. Serve hot. 



70 



Javorite yood of yamous yolk 



Agnes Repplier, 



FRICASSEED SOLE — Skin, wash, and gut your soles 
very clean. Cut off their heads. Dry them in a 
cloth, then with your knife very carefully cut the 
flesh from the bones and fins. Cut the flesh longways, and 
then across, so that each sole will be in eight pieces. Take 
the heads and bones and put in a saucepan with a pint of 
water, some herbs, an onion, a little whole pepper, two or 
three blades of mace, a little salt, a very small piece of 
lemon peel, and a small crust of bread. Cover the sauce- 
pan, let the contents boil down to half, strain through a fine 
sieve, put into a stewpan, add the soles, half pint of 
white wine, a little chopped parsley, a few mushrooms 
cut fine, a piece of butter (the size of a hen's egg) rolled 
in flour, a little grated nutmeg ; put over the fire, shaking 
the pan until the fish is done. • Garnish the dish with 
lemon. 



Agnes Repplier. 




71 



favorite food of famous folk 



Bishop Penick. 




FRICAN CHICKEN CAKES— Take a good fat 



bone can be found in it. Season highly, make into cakes, 
and fr} r as you would sausage meat. 

By preparing chicken after this native African pro- 
cess the marrow from the bones is distributed all through 
the meat, giving the whole a richness and delicacy that 
one can not imagine until tasting it. 



chicken, dress it. Put it into a mortar, pound 
bones and all to a pulp so fine that no splinter of 



C. C. Penick. 




72 



Javorite food of Jamous Jolk 



Mildred Lee, 

I SEND a recipe for pancakes, an old-fashioned Vir- 
ginia dessert, which we used to use at Arlington. 
Believe me, very sincerely yours, 

Mildred Lee. 

Quir e-of-Paper Pancakes* 

Beat sixteen eggs; add to them a quart of milk, a nut- 
meg, half a pound of flour, a pound of melted butter, a 
pound of sugar, and two gills of wine. Take care the 
flour is not in lumps ; butter the pan for the first pan- 
cake ; run them as thin as possible ; when brown they are 
done. Do not turn them, but lay them carefully in the 
dish, sprinkling powdered sugar between each layer. Serve 
them hot. This quantity will make four dozen pancakes. 




73 



jfavorite food of Jamous yolk 



F. Hopkinson Smith* 

I NEVER cooked any thing in my life, but if you want 
the most toothsome thing in the world on a hot 
summer's day try this. It is a new sensation. 

Faithfully yours, 

F. Hopkinson Smith. 



A New Sensation* 

Take a cucumber ; peel it ; cut it in long slices, length- 
wise of the cucumber ; bury the slices in crushed ice, 
points up, and eat them with sprinkling of table salt. 




74 



^favorite food of Jamous Jolk 



Mrs. A. D. T. Whitney. 

THIS confection is at this moment being made in 
my own kitchen. I will add my indorsement 
after trial, and I remain yours, with sympathy 
and good-will. 

Adeline D. T. Whitney. 
It is done and tasted, and is delicious. 

Delicate Caramel Cream. 

Two cups fine granulated sugar, one tablespoonful 
Baker's cocoa, stirred thoroughly with the dry sugar, 
one scant cup of milk, a bit of butter the size of an 
English walnut. Heat milk and butter together, stir 
in sugar and cocoa, and boil, stirring steadily twelve 
minutes. Take from fire and beat with fork, in the 
utensil cooked in, for ten minutes. When cool, not 
cold, cut in small squares. It should be beaten until it 
thickens, whether more or less than the approximate ten 
minutes. Flavoring of any sort preferred may be put in 
when taking from the fire. Vanilla, a small teaspoonful, 
is ordinarily used. 

This original adaptation of proportions and process 
for caramel-making is given me by a friend for the 
especial use of the present publication. 

75 



yavorite yood of yamous yolk 



Bishop of Southern Florida* 

ORANGE SHORT CAKE —For the short cake, 
make a pint of flour into biscuit dough with 
double quantity of shortening. Roll out very 
thin, butter it slightly, dredge lightly with flour, fold 
together, score into three-inch squares, and bake. 

Take one dozen small or eight large sweet oranges, 
peel, separate the pulp perfectly from the inner mem- 
branes, divide it into small mouthfuls, sugar, and set aside 
for two hours. Just before dinner pour off the juice, 
add to it a lump of butter the size of an egg, put it in a 
saucepan and set on the stove. If there is not enough 
juice, add a little water. Thicken with a little cornstarch 
to the consistency of cream. 

The success of this dish lies in the manner of serving. 
It must not be put together beforehand. Bring to the 
table the pulp in one bowl, the sauce (hot) in another, 
and the short cake on its dish. Help each plate by cut- 
ting a square of the cake, open it, lay on a portion of 
the pulp, pour sauce over it ^d ; ' lay on the top. Cream 
is a palatable addition. 1 

Wm. C. Gray. 

76 



favorite food of famous folk 



Mrs, Donald McLean. 

I INCLOSE a recipe for Cafe Mousse which I think 
a " dainty dish, " quite fit to "set before the King." 
Faithfully yours, 

E. N. R. McLean. 

Cafe Mousse. 

Pint of cream, gill of boiled coffee, one egg, one-half 
cup sugar. 

Put cold boiled coffee on the fire, stir sugar and egg 
into it until it forms a custard. Set aside until cold. 
Whip the cream and stir through it. Pack into a cold 
mould in ice and salt until frozen. 



77 



jfavorite jfood of yamous yolk 



Nancy Osceola* 

THE accompanying Indian recipe was given by a 
very old Seminole Indian squaw. Her brother- 
in-law was the great war chieftain, the historic 
Osceola, who died in captivity. Her youngest son will be 
the next chief of the Seminole Indians. The Guild must 
confess it is not a very tempting dish, and can imagine 
nothing but real hunger inducing one to touch it. 

Sof kee* 

One cup of grits, two quarts of water. Boil ten min- 
utes. No seasoning. 




78 



favorite food of famous folk 



Mrs. James T. Fields* 

IMPROVED INDIAN PUDDING— Three tablespoon- 
fuls of pearl tapioca soaked in water, two table- 
spoonfuls of Indian meal ; boil one quart of milk, less 
by one cupful reserved. When the milk boils well, stir in 
the meal, take off, add three-fourths cup of molasses and 
seasoning, stir in the cup of cold milk and bake. Serve 
with cream. 

Dish for Luncheon or Supper* 

Grate the remainder of a ham or smoked shoulder ; mash 
and season two or three white potatoes; take a small round 
dish, put in a layer of potato, then a layer of the grated ham, 
and repeat until the dish is nearly full; then put one or 
two boiled potatoes through the ' ' ricer " to make it very light 
at the top, and sprinkle, finally, well with the ham. Then 
put the whole in the oven to brown prettily before send- 
ing to the table. 



79 



Bishop of Minnesota, 

ASK a bishop to teach cookery ! What rash folks 
dwell in the jurisdiction of my brother Dudley ! 
-A ^ Ask a bishop for his receipt for favorite dishes ! 
But your request for Indian dishes is a command. It 
takes me back to my wilderness wanderings when I was 
looking for my Master's lost sheep, the brown children of 
Our Father. 

Yours faithfully, 

H. B. Whipple. 




80 



yavorite yood of Jamous yolk 



A Campfire Menu, 

THE first requisite is to have a healthy appetite, such 
as the pine, balsam, and fir forests alone can give : 
i. Skewer your partridge, duck, venison, or 
bear's meat on two sticks in the form of St. Andrew's cross ; 
above this have a piece of bacon tied to a stick. Place be- 
fore a good fire, cook slowly, turning it round from time to 
time. 

2. Knead bread thoroughly in the top of sack of flour, 
with a pinch of salt. Select a hardwood stick, size of your 
wrist, scrape clean, wind your well-kneaded dough around 
the stick, place on the windward side of a hot fire, turn it 
from time to time, and in a few moments you have a crisp, 
hot roll. 

3. Clean your fresh caught fish nicely, lay very thin slices 
of bacon over it ; lay a row of hot stones in a trench, cover 
with fresh grass or leaves, then your fish, another layer of 
leaves and hot stones, cover with earth. In a half hour you 
have a dish worthy of a King. 

4. Boil water quickly ; the moment it boils pour it on 
your coffee, let it stand a few moments on hot coals, and 
pour a little cold water in the coffee pot to settle. 

5. If dessert is to be had, call it after Father Gear's 
way, "Gape and Swallow Pudding." 

81 



Javorite Jood of jfamous Jolk 



Sarah Barnwell Elliot. 

I SEND you the best recipe for punch that I know, and 
as it comes from Charleston, S. C. , where they 
know a great deal about such delightful things, I 
am sure you, and all who try it, will find it very good. 
Yours very truly, 

Sarah Barnwell Elliot. 

Charleston Light Dragoon Punch. 

One and a half dozen lemons, one pound of sugar, 
one quart of black tea, four quarts of Apollinaris water, 
six bottles of ginger ale, one quart of whisky, one quart 
of rum, one quart of French brandy, one quart of Maras- 
chino cherries. Ice. 




82 



yavorite Jood of yamous yolk 



Mary E, Wilkins, 



TAKE pleasure in sending you the inclosed recipe, 
which I composed myself, and have cooked with 
success in chafing dishes. 



One pint of oysters, one pint of cream, one table- 
spoonful of flour, six thin slices of bacon, pepper and 
salt. Fry the bacon, remove, and fry the oysters in the 
bacon fat until plump. Cook together the butter and 
flour, add the cream, stirring constantly. Pour over the 
bacon and oysters and serve on toast. 



Yours sincerely, 



Mary E. Wilkins. 



Bacon and Oysters. 




83 



Javorite jfood of Jamous Jolk 



Toasted Marshmallows* 

TIE securely an ink-eraser to the end of a paper 
cutter, and insert the point into a marshmallow 
plug. Roast the object before an open studio 
fire until you get red in the face or the marshmallow 
drops in the ashes. Eat while hot. 

Laurence Hutton. 



favorite food of famous folk 



Mrs, Potter Palmer. 



c 



HICKEN TIMBALE— Bone a fowl, use only white 



pound this together until it can be put through a puree 
sieve. Add to this gradually a cup of cream. Whip in 
very thoroughly. Season with salt, pepper, dash of mace. 
When three fourths of the cup of cream is added, test by 
poaching a little in hot water. Beat thoroughly in a pan 
of ice. Butter Timbale cups, sprinkle with pistachio nuts, 
or truffle and fill. Put in pan of hot water with paper 
over. Do not close oven door. Bake twenty minutes. 



meat, then pound the meat in a mortar. After 
a few minutes add white of one egg unbeaten ; 



( 



Javorite food of famous folk 



An Unfailing Recipe in Cookery, 



T 



HE best recipe for any possible compound is an 
ounce of good common sense. 

Susan B. Anthony. 




86 



DEC 6 1900 



LIBRARY OF CONGRESS 




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